Caster Sugar
The fine crystal of Chelsea...
Details page sections
Desserts
Baby Meringues
20 mins
45 mins
Easy
8
Like adult meringues, but smaller! They are light, airy and crispy. Slightly sweet with a hint of flavour or colour of your choice... they look cute stacked on the dessert table.
Keep my screen awake
- Ingredients
- Method
Ingredients
- 6 egg whites
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp Edmonds Fielder's Cornflour
- 1 tsp vanilla essence
- 1 tsp white vinegar
- Food colouring (optional)
To Serve (optional)
- Whipped cream
- Fresh fruit
- Berry or chocolate sauce
Chelsea Products in Recipe
Reviews
63
What did you think of this recipe?
Unknown
Love this! I have always been afraid to make these! Enjoyed by my daughter who is dairyfree!
5
Denise
First time I used this recipe I did it for a friends birthday dinner - had to rush out the door to go pick up a surprise guest for the party from the airport and when I got home - oven had turned off, the pav had cooled down and it was beautiful. Got rave compliments throughout the evening. Thank you so much Chelsea.
5
Ybur
love it. It's quick easy and works out really well.nice and crisp.
5
Unknown
awesum!!!!!!!!!!!!!!!!!!!!!!!
5
Burg
Good
5
Alex
Made these, love them but they make so many!!! Made half into meringues and made a pink pavlova with the leftovers!! 14yr old sister loved them!
5
Megan
Love this recipe, they were so yum and they batch MAKES SO MUCH!!
5
carol baskin
Absolutely delicious. Thanks for the recipe x
4
Ayla Mowat
It turned out beautifully, they were delicious. Thanks for the recipe.
5
Ashlee Andrews
I made half a mix and there were heaps, it was a tad sweet next time I will cut the sugar back a little.
4
Method
Preheat oven to 110°C bake. Line two large baking trays with baking paper.
In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add Chelsea Caster Sugar very slowly. The sugar adding process should take at least 10 minutes. The resulting mixture should be thick and glossy.
Beat in the cornflour, vanilla essence and vinegar until just combined.
Use food colouring to tint the mixture if desired.
Spoon or pipe mixture into little 'blobs' on prepared trays. Bake for 45 minutes. The meringues should be dry all over and lift off the paper easily.
Cool on a wire rack before transferring to an airtight container (they will keep well for a couple of weeks).
Serve with whipped cream, fruit and berry or chocolate sauce, if desired.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
63
What did you think of this recipe?
Unknown
Love this! I have always been afraid to make these! Enjoyed by my daughter who is dairyfree!
5
Denise
First time I used this recipe I did it for a friends birthday dinner - had to rush out the door to go pick up a surprise guest for the party from the airport and when I got home - oven had turned off, the pav had cooled down and it was beautiful. Got rave compliments throughout the evening. Thank you so much Chelsea.
5
Ybur
love it. It's quick easy and works out really well.nice and crisp.
5
Unknown
awesum!!!!!!!!!!!!!!!!!!!!!!!
5
Burg
Good
5
Alex
Made these, love them but they make so many!!! Made half into meringues and made a pink pavlova with the leftovers!! 14yr old sister loved them!
5
Megan
Love this recipe, they were so yum and they batch MAKES SO MUCH!!
5
carol baskin
Absolutely delicious. Thanks for the recipe x
4
Ayla Mowat
It turned out beautifully, they were delicious. Thanks for the recipe.
5
Ashlee Andrews
I made half a mix and there were heaps, it was a tad sweet next time I will cut the sugar back a little.
4
You May Like These
ingredients
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp Edmonds Fielder's Cornflour
- 300ml Meadow Fresh Original Cream, whipped
- Fruit, to decorate
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt